Healthy Pumpkin Muffins (with the leftovers of the Halloween Pumpkin)

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Remove the pumpkin pulp and seeds by placing them in bowls separately. Place the seeds in water for 10 to 15 minutes, drain and reserve.

 Dry ingredients:


 1 1/2 cup of oatmeal

 1 / 2 cup of almond or walnut flour

 3 sachets of stevia

2 tablespoons of cinnamon powder

1 tablespoon of baking powder

1 pinch of sea salt


Wet ingredients:


 1 cup of pumpkin pulp

 1/2 cup of coconut or almond milk without sugar

 1 beaten egg

  1 tablespoon of organic low calorie agave honey

 2 tablespoons of liquid coconut oil

– Heat the oven to 350 degrees F

– Mix the dry and wet ingredients separately and then add until a homogeneous mixture is obtained (add the coconut oil to the end and beat well)

– Empty the mixture in a mold for cupcakes (with paper cups)

– Add pumpkin seeds previously washed and dried on the top

– Put the mold in the oven for 20 to 25 minutes (dip a toothpick in the center of the muffin to see if it is well cooked)

– Let cool for a few minutes before enjoying

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